When I transferred into Dan Beard’s high school in 1970, the preferred greasy spoon for late night and morning after grub was the Dunk ‘n’ Dine. The most perplexing item on the menu was, “grits(3).” Dan pestered a waitress about it, deflecting her explanation to indulge his own humorous riffing. She demanded that he order or she would leave our table to serve other customers. He requested the side order of grits(3). When she brought it out to him, there were 3 melon ball scoops of congealed grits in a small bowl of boiling hot water. She declared, “Here. You can stir it up yourself.”